Classic Creamy Raspberry Truffles
These classic creamy raspberry truffles are a delightful, indulgent treat featuring a rich dark chocolate ganache infused with vibrant raspberry puree, perfect for any special occasion or a sweet craving.
Equipment
- Heatproof bowl
- Small saucepan
- Whisk
- Plastic wrap
- Small spoon or mini ice cream scoop
- Parchment-lined baking sheet
Ingredients
Truffle Base
- 10 ounces good quality dark chocolate (60-70% cacao) finely chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter cut into small pieces
- 1/4 cup raspberry puree from fresh or frozen strained raspberries
- 1 tablespoon powdered sugar optional, adjust to desired sweetness
Coating Options
- Unsweetened cocoa powder
- finely chopped nuts pistachios, almonds, hazelnuts
- shredded coconut
- melted tempered chocolate for dipping
- freeze-dried raspberry powder
Instructions
Preparation
- Place finely chopped dark chocolate and butter in a medium heatproof bowl.
- Gently warm the heavy cream in a small saucepan until it just simmers around the edges.
- Pour the hot cream over the chocolate and butter, then let it sit undisturbed for 5 minutes.
- Whisk the mixture until smooth and shiny; if needed, use a bain-marie to fully melt.
- Stir in the raspberry puree and optional powdered sugar until fully incorporated.
- Cover the bowl with plastic wrap directly on the ganache surface and chill for 2-4 hours until firm.
- Portion the firm ganache with a small spoon or mini ice cream scoop, then quickly roll into spheres.
- Roll each truffle in your chosen coating.
- Place truffles on a parchment-lined baking sheet and chill for 15-30 minutes to set completely.
Notes
For best results, use high-quality dark chocolate. When rolling the truffles, work quickly as the ganache will soften with the warmth of your hands. If the ganache becomes too soft, return it to the refrigerator to firm up. Store truffles in an airtight container in the refrigerator for up to 1 week.